Umami Mushroom Oats (easy at-home breakfast)
Umami mushroom oats combines two things that people have been very excited about lately in my comments: savory oatmeal and my giant box of dried mushrooms from costco. I never ever throw away mushroom stock and this incorporates it right into the oatmeal giving it a nice umami boost! I try to remember to soak my mushrooms the night before so I know they’ll be fully rehydrated and softened in the morning.
I used (serves 2):
- 1/2 cup dried mixed mushrooms, rehydrated in 1 cup hot water
- 1 cup old-fashioned rolled oats
- 1 cup chicken broth
- salt
- toppings: soft-boiled egg, blanched sugar snap peas, grated cured egg yolk
To make mushroom oats:
- in a pot, submerge mixed mushrooms in 1 cup hot water, let sit until fully softened ~30 minutes (i use a pot because i feel like having a lid helps with rehydrating, you can also use a bowl and place a plate across the top!)
- remove mushrooms from the liquid and give them a rough chop
- strain remaining stock through a sieve to remove any sediment
- add oats to a pot and heat up over medium heat, lightly toast your oats until they smell warm and almost sweet ~3-5 minutes
- pour in your mushroom stock, water, and chopped mushrooms. bring to a boil and let simmer on low heat for ~8-10 minutes, stirring it every couple of minutes. to prevent the content from boiling over, leave the pot lid slightly ajar
- season with salt to taste and serve with toppings of choice! i prefer bright toppings (like snap peas) with this since the oatmeal is pretty umami and earthy